Pork Goulash

Pork Goulash originated in Hungary and is traditionally a soup or stew made with meat, noodles and vegetables (especially potato), seasoned with paprika and other spices.

Yield: 8 servings (serving size: 1 1/4 cups)
Recipe from Cooking Light

More From Cooking Light

Nutritional Information

Amount per serving
  • Calories: 325
  • Calories from fat: 30%
  • Fat: 10.9g
  • Saturated fat: 3.7g
  • Monounsaturated fat: 4.7g
  • Polyunsaturated fat: 1.2g
  • Protein: 31.2g
  • Carbohydrate: 23.3g
  • Fiber: 2.5g
  • Cholesterol: 84mg
  • Iron: 2.2mg
  • Sodium: 749mg
  • Calcium: 51mg

Ingredients

  • Cooking spray
  • 1 (3-pound) lean, boned pork loin roast, cut into 1-inch pieces
  • 2 bacon slices, chopped
  • 1 cup diced onion
  • 1/2 cup sliced carrot
  • 1/2 cup sliced parsnip
  • 1 cup tomato juice
  • 1 cup beef broth
  • 1 tablespoon brown sugar
  • 2 teaspoons paprika
  • 1 teaspoon salt
  • 1 teaspoon dried marjoram
  • 1/2 teaspoon pepper
  • 1 (12-ounce) can light beer
  • 6 cups coarsely chopped Savoy cabbage
  • 3 cups cubed peeled baking potato

Preparation

  1. Place a Dutch oven coated with cooking spray over medium-high heat until hot. Add pork; cook 5 minutes, browning on all sides. Drain; set aside.
  2. Cook bacon in pan over medium heat until crisp. Add the onion, carrot, and parsnip to pan; sauté 10 minutes or until tender. Add tomato juice and next 7 ingredients (tomato juice through beer). Bring to a boil; cover, reduce heat, and simmer 1 1/2 hours or until meat is tender, stirring occasionally. Add cabbage and potato; cover and simmer 30 minutes or until potato is tender.
My Notes

Only you will be able to view, print, and edit this note.

Add Note

Pork Goulash Recipe at a Glance
advertisement
  1. Enter at least one ingredient

Find out what we've got cooking...

Weekly Specials
Get our Free Weekly Specials Newsletter filled with our favorite recipes, seasonal menus, and special features.
We Respect Your Privacy. Privacy Policy